Food and Beverage Cost Estimates

Updated November 2019

Type of
Menu Cost Other Costs Beverage Costs Ordering Tips
Event

People usually
Staffing, venue, Determine whether you’d
drink 2 beverages
rentals (linens, like to serve a hot or cold
on average – either
Breakfast $15-$20 pp tables, etc.), AV, breakfast. Cold breakfasts
juice, coffee, tea,
F&B service fee are typically more cost
etc.
(15%), taxes effective and fast.
Always serve water.

Offer a main entrée

Estimate 1 glass of
(about 5 oz.) with 2 – 3
wine pp for 75% of
sides, including a starch,
Sit down guests.
vegetable and a dessert.
lunch at
Staffing, venue,
the DAC Estimate 1 non- Offer a selection of drinks,
rentals (linens,
alcoholic beverage including lemon water,
Lunch $34 pp tables, etc.), AV,
per guest. tea, coffee, wine, beer, etc.
plated F&B service fee
(alcoholic beverages
(15%), taxes
$30 pp Estimate 1 cup of optional for lunch events)
buffet coffee/tea for 50%
of guests. If you’re serving
sandwiches, order 1 – 2
Always serve water. per person.

Estimate 2 glasses For an evening function

of wine per person scheduled during dinner,
Staffing, venue,
for 75% of guests. serve 8 – 12 hors
rentals (linens,
Cocktail d'oeuvres per person.
$25-$50 pp tables, etc.), AV, Estimate 1 cup of
Reception
F&B service fee coffee/tea for 50% For other functions not
(15%), taxes of guests. scheduled near a main
Always serve water. meal, serve 6 – 8 hors
d’oeuvres per person.

1
 Staffing, venue, If you are serving pre-
3 course
rentals (linens, dinner appetizers, plan
dinner at
the DAC
tables, etc.), AV, on 3 – 5 hors d’oeuvres
F&B service fee per person, depending on
$45-$75 pp
(15%), taxes the number of courses.
Choose lighter options as
Estimate of 2 dinner will follow.
3 course Staffing, venue, glasses of wine per
dinner at a rentals (linens, person for 75% of Plan on a main entrée
hotel e.g. tables, etc.),
guests. (5 – 7 oz.) and 2 – 3 sides,
Four AV, F&B service
Seasons
either vegetables, potatoes,
fee (15%), taxes
$60-$80 pp Estimate 2 non- legumes, pasta, etc.
Dinner alcoholic beverages
for 75% of guests. Offer small portions of
bread, salad, or soup to
Estimate 1 cup of start.
Staffing, venue,
Catered rentals (linens, coffee/tea for 50%
For dessert, plan on 1 - 3
dinner in a tables, of guests.
servings per person. Offer
venue not dishware,
Always serve water. one slice of cake, tart or
set up for a serving
pastry, or 4oz of a creamy
dinner equipment,
event etc.), AV, F&B dessert e.g. mousse. If you
$65-$85 pp service fee have a large variety, serve
(15%), taxes smaller portions.

Coffee consumption peaks

after dessert is served.